Carisa Brooks is the bar supervisor at Pennyroyal in Seattle, a European-style bar within the Kimpton Palladian Resort.
What was your first job within the beverage or hospitality business?
My first job within the hospitality business was as a number. It was an awesome, hands-on approach to find out how eating places function.
What’s your favourite spirit to work with in the intervening time?
Because the climate begins to heat up in Seattle, I’m at present on a gin kick. The spirit is so versatile and enjoyable to work with, permitting for plenty of creativity with cocktails.
What’s the focus or specialties of the beverage program at your bar?
At Pennyroyal, we’re targeted on utilizing recent, seasonal substances to develop enjoyable cocktails which might be distinctive, but nonetheless approachable
What drinks do you see visitors having fun with or asking for nowadays?
At the moment, an Outdated Long-established appears to be the most typical “go-to” drink for visitors. I welcome it, as I take pleasure in introducing visitors to new whiskeys or alternate variations of the drink to allow them to take pleasure in one thing acquainted, however with a brand new twist.
What’s your present go-to cocktail or beverage?
I’m at present having fun with a Daiquiri with rhum agricole or a Sazerac.
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Would you share a recipe for some of the widespread at your bar, or certainly one of your favourite drinks?
Right here’s one for the She’s So Wonderful, a gin-based, sour-style drink.
She’s So Wonderful
- 1 ½ oz. Hendrick’s gin
- ¾ oz. Shiso syrup*
- ¾ oz. Lemon
- 1 Egg white
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Mix all substances in a tin.
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Dry shake (no ice), then moist shake.
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Double pressure right into a coupe glass.
*For Shiso syrup: Mix 1,000 ml. water, 1,000 mg. sugar and convey to boil. Take away from warmth and add 25 shiso leaves. Let steep for two ½ hours, then pressure.
